Description
Risotto with apple and calendula – Risotto Mele e Calendula
Harmony of flavors: A unique taste experience that combines the sweetness of apples with the delicate note of marigolds. The apple and marigold risotto goes well with a variety of dishes. It goes particularly well with roast chicken breast, whose tender juiciness underlines the fruity and floral aromas of the risotto. Fish lovers will also get their money’s worth: grilled salmon or roasted pike-perch complement the risotto perfectly thanks to their fine texture and mild flavor. For a light and fresh touch, a mixed salad with nuts and a light vinaigrette dressing perfectly complements the fruity sweetness of the risotto. Experience a culinary journey with our versatile Risotto Mele e Calendula! Ingredients:
- Carnaroli rice
- Dried apple pieces
- Marigold blossoms
Content: 450 g Allergens: According to the list of ingredients, this product does not contain any known allergens (in accordance with EU Regulation 1169/2011 Annex II). Nutritional information per 100 g:
- Calorific value: 1500 kJ / 360 kcal
- Fat: 3.6 g – of which saturated fatty acids: 0.5 g
- Carbohydrates: 77 g – of which sugar: 0.7 g
- Protein: 8.0 g
- Dietary fiber: 7.3 g
- Salt: 0.35 g
Nutritional information per 100 g (prepared):
- Calorific value: 470 kJ / 110 kcal
- Fat: 1.0 g – of which saturated fatty acids: <0.5 g
- Carbohydrates: 24 g – of which sugar: <0.5 g
- Protein: 2.5 g
- Dietary fiber: 5.0 g
- Salt: 0.10 g
Preparation: For the risotto, peel and finely dice 1 onion. Heat the butter in a pan and fry the onion until translucent. Add the rice and toast for 2 minutes. Deglaze with a little white wine and stock (or water) so that the rice is covered. Simmer over a low heat, stirring occasionally. When the liquid has evaporated, gradually add the remaining stock (or water), stirring occasionally. Only pour in the next portion of liquid when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is tender. Grate the parmesan. Finally, mix the Parmesan into the risotto and season with salt and a little pepper. MHD: 11.03.2026
